The fruit for this wine was sourced from carefully selected vineyards in the Marlborough wine growing region of New Zealand.

A spectacular growing season. Warm settled weather during spring set the vines up well for flowering and fruit set. Good canopy growth during ripening season in late summer led on to a slightly early harvest.

After harvesting in the cool of the night, the grapes are transported to the winery and gently crushed and pressed. To protect from oxidation, they are kept cool. After cold settling, each batch is cool fermented in stainless steel using a variety of cultured yeasts to add complexity to the blend and to retain fresh fruit characteristics. The cool fermentation lasts approximately two weeks and the wine is chilled and racked off yeast lees shortly after. After the completion of fermentation the wines are blended then carefully balanced and prepared for bottling.